• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a method for prolonging the refrigerated storage period of peeled conditioned shrimp by keeping it fresh with antibacterial active material in combination with keeping fresh under a modified atmosphere and belongs to the field of keeping fresh aquatic products. It uses as raw material fresh peeled prawns, the treatment of which includes selecting, washing, dripping, wrapping with conditioning paste, packaging with antimicrobial nanometer-zinc oxide foil-like packaging in combination with modified atmosphere packaging and cold storage. With the inventive packaging technique, which combines an outer package under a modified atmosphere for keeping fresh with an inner antibacterial vacuum packaging, the growth of microorganisms during the cold storage peeled shrimp can be effectively suppressed, which in addition to guaranteed freshness and quality of food preservation of the product, the cold storage period quality, peeled and conditioned Shrimp can be extended to 20 to 30 days, during which the volatile base nitrogen value (TVB-N) is less than 15 mg / 100 g for shelled freshwater shrimps and less than 20 mg / 100 g for shelled sea shrimps.
    公开号:CH713367B1
    申请号:CH00047/18
    申请日:2018-01-15
    公开日:2019-04-15
    发明作者:Zhang Min；Chen Huizhi；Yang Chaohui
    申请人:Univ Jiangnan；
    IPC主号:
    专利说明:

    description
    Field of the Invention The present invention relates to a method of prolonging the refrigerated storage life of peeled conditioned shrimp by keeping it fresh with antibacterial active material in combination with modified atmosphere preserving and belongs to the field of preserving fresh aquatic products.
    Background Art Shelled shrimp are nutritious and contain high levels of protein, various amino acids, vitamins and other nutrients needed by human bodies, the high water content encouraging the proliferation of microorganisms leading to spoilage further development and full use is impaired. Currently, peeled shrimp are stored mainly by frozen storage and cold storage. However, despite a long shelf life for frozen shelled shrimp, after defrosting peeled shrimp, product quality could e.g. be reduced by juice loss. Chilled peeled shrimp can maintain their product quality well, but have a short shelf life that can not meet the long-distance transport requirement. Therefore, a solution for prolonging the shelf life of chilled peeled shrimp and improving the freshness preservation quality of peeled prawn products is of great importance.
    Preservatives are a widely used method of extending shelf life for shelled shrimp. A preservative disclosed in a refrigerator on a ship and its method of manufacture and application (Application Publication Number: CN 104 872 270 A) from a preservative for keeping fresh caught shrimp is composed of glucose oxidase in a proportion of 0.5% to 1%, glucose in a proportion of 1% to 3%, dithiothreitol in a proportion of 10% to 15%, nisin from Streptococcus lactis in a proportion of 0, 75% to 1%, monosodium fumarate in a proportion of 20% to 30%, metallothionein in a proportion of 3% to 5%, monosodium fumarate in a proportion of 20% to 30% and the remainder of rosmarinic acid together. Such a mixed preservative is characterized by excellent bacteriostasis, freshness preservation and blackening protection effects and can prolong the shelf life of shrimp. A preservative disclosed in a red shrimp preservative and its production method (Application Publication No. CN 104 872 269 A) is composed of glucose oxidase in a proportion of 0.01% to 0.03%, glucose in a proportion of 1% up to 3%, dithiothreitol in a proportion of 0.3% to 0.5%, nisin of Streptococcus lactis in a proportion of 0.03% to 0.05%, sodium caseinate in a proportion of 0.5% to 1%, modified nanometer SiO 2 in a proportion of 0.01% to 0.05%, 2,3-dihydroxypropyl octadecanoate in a proportion of 0.02% to 0.05%, chitosan in a proportion of 1% to 2%, Metallothionein with a proportion of 0.5% to 0.1%, rosmarinic acid in a proportion of 3% to 5% and the remaining proportion of an aqueous acetate acid having a mass concentration of 0.5% to 1% together. A shrimp preservative preservative and its method of use (Application Publication Number: CN 103749645A) contains table salt, potassium sorbate, vitamin C, epigallocatechin, tetrasodium pyrophosphate, glutaric acid, sodium tripolyphosphate, sodium pyrophosphate, etc. Such a preservative may have a shelf life of 8 days if stored using only crushed ice, extend to 17 days. A fresh preservative preservative and fresh shrimp preservative (Application Publication No.: CN 103 749 641 A) contains sodium tripolyphosphate, D-sorbitol, glumatic acid, citric acid powder, ascorbic acid, phytic acid, vitamin E and nicotinic acid amide powder. In the above patents, bactericides, antioxidants and other natural or synthesized chemicals are used as preservatives, although in spite of their safety the addition of several preservatives in the product could affect consumer acceptance. The difference with the present invention is that, using a reliable modified atmosphere preservation technique in combination with antibacterial packaging material without the addition of any preservatives or additives, the shelf life of conditioned peeled shrimp is increased.
    In modified atmosphere preserving, food is stored under a gas atmosphere other than an air atmosphere to suppress the growth and proliferation of microorganisms causing spoilage of the food, thus prolonging the shelf life of the food. A method of keeping frozen food under modified atmosphere at ice temperature (Application Publication No.: CN 105 077 514 A) contributes to reduced growth of microorganisms by exhausting or filling with nitrogen or carbon dioxide. In the preservation of aquatic modified atmosphere products, a modified atmosphere package with a low oxygen content and a high carbon dioxide content is generally used for freshness preservation. Jiang Jinjin (2013) used two gas mixtures with a mixing ratio of 60% CO 2/30% N 2/10% O 2 and 75% CO 2/20% N 2/5% O 2 for vacuum preservation packaging of modified atmosphere mantis shrimp, with a shelf life of 12 days can be achieved. Wang Liang (2010) found by research that the optimum gas ratio for keeping fresh Lithopenaeus vannamei under modified atmosphere at ice temperature is 75% CO2 / 15% N2 / 10% O2. Ling Pinghua (2011) performed modified atmosphere packaging (85% CO2 / 5% O2 / 10% N2) and storage at ice temperature for Lithopenaeus vannamei and, according to the results, shelf life was modified in combination with Modified Atmosphere Packaging Ice temperature increased by 4 days compared to the group modified atmosphere package, by 8 days compared to the group ice temperature and by 12 days compared to the control group. In the above literatures, nitrogen is used as the filling gas, and despite the non-reactive chemical property of nitrogen which hardly reacts with other substances at normal temperature, it does not have any antibacterial activity. In contrast, argon and other inert gases, in addition to their filling effect as with nitrogen, can also fight with oxygen molecules for binding sites of enzymes, thus exerting an active biochemical action. In the present invention, the difference is that in the modified atmosphere, nitrogen is replaced by argon or krypton, which, in combination with low oxygen content and high carbon dioxide content, achieves a good microorganism suppression effect.
    At present, inert gases are widely used in the preservation of fresh fruits and vegetables, with application of aquatic products has not been reported. A method for extending the shelf life of freshly cut fruits and vegetables by means of an inert gas mixture under medium pressure (Application Publication No.: CN 102 077 859 A), wherein freshly cut fruit and vegetables with an inert gas mixture (argon, nitrogen and xenon) at 20 to 25 MPa increased pressure is treated for 30 to 60 minutes, so that the water molecules at the interface form a gas hydrate, which suppresses the activity of the water molecules and various enzymes in the fruit and vegetables, thus achieving a good preservation effect. In a combined preservation method for extending the shelf life of fresh edible lotus seeds (Application Publication No. CN 102 057 981 A), water structuring is performed with a gas mixture of argon and xenon or argon and krypton at a pressure of 20 MPa for 1 hour to control the activity of the water and to reduce the enzymes in fresh lotus seeds, in combination with package under modified packaging, a shelf life of lotus seeds with cold storage of 15 to 16 days can be achieved. A combined freshness preservation method for prolonging the shelf life of refrigerated fresh lotus capsules (Application Publication No. CN 102 038 033 A) is characterized in that by means of a combined freshness-holding method with a vacuum pre-cooling treatment, an inert gas treatment, a treatment with 1-methylcycloproene and cold storage, the shelf life at 4 ° C stored lotus capsules is extended from 2 days to 15 days. In the above patents, inert gases are used under elevated pressure for the storage pretreatment of fruits and vegetables, whereby the shelf-life of fruits and vegetables can be effectively prolonged. In the present invention, the difference is that an inert gas is used as one of the gases for the modified atmosphere package and, in combination with a high carbon dioxide content and a low oxygen content, co-suppresses the growth of peeled shrimp microorganisms with no pressurization ensures easy operation and low costs.
    The combination of a modified atmosphere preservation technique with other preservation techniques can more effectively suppress the growth of microorganisms during the refrigerated storage of shrimp and shelled shrimp and maintain good quality. Liang Meiyan et al. (2009) found that a modified atmosphere fresh preservation of 75% CO 2/20% N 2/5% O 2 in combination with a 10% sorbitol preservative treatment can significantly extend the shelf life of shrimp. He Yaohui et al. (2001) found by experiment that a modified-atmosphere packaging containing 40% CO 2/60 ° / oN 2 after soaking Penaeus monodon in a preservative liquid containing 100 mg / L lysozyme and 1.25% sodium bisulfite gave a shelf life, which corresponds to 6.5 times the shelf life of control samples, can be achieved at 2 ° C to 4 ° C. A preservative for shrimp and a shrimp keeping method (Application Publication No. CN 101 991 177 A) disclosed a shrimp preservative containing chitosan, phytic acid, ethylenediaminetetraacetic acid (EDTA) and 4-hexylresorcinol. The use of a modified atmosphere package in combination with ice temperature storage can effectively prevent blackening of fresh shrimp and extend the shelf life of the shrimp. In a fresh-preserving process for modified-salt sea shrimp at ice temperature (Application Publication No. CN 101 904 543 A), soaking in a 4-hexylresorcinol solution for preventing blackening, ozone-water sterilization and modified atmosphere packaging is carried out at 70%. 80% CO2 and 20% -30% N2. In the above references, a modified atmosphere package is combined with the use of a chemical preservative for treatment, the difference being that, without the immediate addition of any preservatives or additives, the modified atmosphere preservation technique is combined with antibacterial packaging material to allow a freshness keeping treatment of peeled conditioned shrimp.
    Active packaging is a packaging system for improving food safety and quality, in which storage time is extended by modifying the packaging environment for food through active ingredients in a material. Here, antibacterial packaging is currently a research focus in the field of active packaging, wherein antibacterial active ingredients, such as: sulfur dioxide, chlorine dioxide, chitosan, nisin, vegetable essential oil, biological bacteriostatic agent, a film structure are added to give it a certain activity and thus fulfilling the task of suppressing the growth of microorganisms within food packaging and extending shelf life (Xu Wencai et al., 2015). In the case of an active packaging material and its method of preparation and application (application publication number: CN 105 800 103 A), the main material consists of crushed orange peel with a proportion of 30% to 60%, Indocalamus leaves with a proportion of 5% to 35%, Moso Bamboo in a proportion of 5% to 30% and licorice extract in a proportion of 5% to 25% together, wherein such an active packaging material is characterized by environmental friendliness, antibacterial and antioxidant, water absorption and water retention effect and use in packaging chilled, fresh meat can find. A retarding antibacterial food packaging material and its method of preparation (Application Publication Number: CN 102 604 343 A) consists of a retarding antibacterial composition, a thermoplastic resin and a plasticizer. The antibacterial ingredients are a clathrate compound of β-cyclodextrin and allyl isothiocyanate. In an active packaging film for chilled fresh meat and its method of preparation (Application Publication Number: CN 102 604 292 A), the packaging film of polylactic acid and polyvinyl alcohol as film-forming materials and sustained-release microcapsules (ß-cyclodextrin as wall material and essential oil spice, such as clove, cinnamon , Star anise or oregano as core material) as an active bacteriostatic agent. In an active oil-β-cyclodextrin-based clathrate compound-active packaging film and its production method (Application Publication No. CN 102 585 412 A), such a film contains β-cyclodextrin-clathrate compound particles having long-term light-spectrum antibacterial activity. The particles have a grain diameter of 1 to 100 nm and exert an antibacterial effect on the food surface by sustained release of essential oil from the clathrate compound and the migration in the film. Although the above patents use natural bacteriostatic agents of high safety, vegetable extracts are most likely to smell so that an active package made therefrom has a slight spicy odor or odor of vegetable essential oil. In the present invention, the difference is that an odorless nanometer zinc oxide and chitosan are used to prepare an antibacterial packaging material so as to preclude deterioration of the smell of peeled, conditioned shrimp.
    Nanometer zinc oxide is characterized by good antibacterial activity and suppression effect against Escherichia coli, Staphylococcus aureus, Salmonella and other pathogenic bacteria. Lü Meng (2013) produced an antibacterial fish gelatin-chitosan nanometer zinc oxide composite film using fish gelatin and chitosan as film-forming materials with addition of nanometer zinc oxide of different contents to improve mechanical strength and impedance performance and to enhance antibacterial effect. At a nanometer zinc oxide content of 0.6%, a significant bacteriostatic effect of the composite film is achieved. A method of manufacturing a film of nanometer zinc oxide and antibacterial peptide from Setipinna tenuifillis protein (Application Publication Number: CN 104 497 336 A) comprises the following steps: adding sodium alginate in a solution of antibacterial peptide from Setipinna tenuifillis protein, adding calcium chloride, Glycerol and nanometer zinc oxide in turn after complete dissolution, applying the solution to a glass sheet and drying to form a film. In the present invention, the difference with respect to the above literatures lies in the antibacterial film liquid recipe wherein the antibacterial film liquid is applied to the inner surface of an LDPE film (LDPE is derived from "Low-Density Polyethylene"). is poured and thus can be used as a vacuum packaging material.
    As can be seen from the above explanation, has been reported by the application of the conventional fresh-preserving atmosphere under modified atmosphere and keeping fresh with antibacterial active material in shrimp so far, with no report on a combined application in the fresh keeping peeled, conditioned shrimp is present. In the present invention, a combined freshness-keeping technique with inner and outer packaging is used and the combination of a novel modified-atmosphere freshness-keeping with antibacterial packaging material enables effective extension of the shelf-life of peeled, conditioned shrimp. For the inner packaging, Nanometre composite nanoparticulate and chitosan composite LDPE packaging material is used as the inner vacuum packaging material for peeled shrimp, while the outer packaging uses the inert gases argon and krypton instead of nitrogen for modified atmosphere preservation ,
    DISCLOSURE OF THE INVENTION It is an object of the present invention to provide a method of prolonging the refrigerated storage life of peeled conditioned shrimp by keeping it fresh with antibacterial active material in combination with a modified atmosphere preserving freshly extended shelf life of peeled shrimp in cold storage can.
    A method for extending the refrigerated storage period peeled conditioned shrimp by keeping fresh with antibacterial active material in combination with fresh preservation under a modified atmosphere, characterized in that fresh peeled shrimp are used as raw material and the steps selecting, washing, dripping, wrapping with a paste for conditioning, packaging with an antimicrobial, sheet-like nanometer zinc oxide packaging material in combination with modified atmosphere packaging and cold storage, specifically comprising the steps of: (1) preparing an antibacterial composite packaging film: preparing a chitosan glacial acetic acid Solution with a chitosan concentration of 1% to 3% using 2% glacial acetic acid, stirring until complete dissolution of chitosan; Adding a polyethylene glycol 400 or glycerin solution; Add nanometer zinc oxide with simultaneous stirring to achieve a polyethylene glycol 400 or glycerin concentration of 1% to 3% and a nanometer zinc oxide concentration of 0.5% to 1%, with the above concentrations on the mass Based on volume ratio; Stirring the solution for 6 hours, sonicating for 30 minutes under the ultrasonic conditions of 20 kHz and 400 W and an operating time of 10 s after a pause of 5 s; Pouring the obtained film liquid onto an LDPE composite film, rolling flat evenly and drying with an automatic coating and drying machine to obtain a composite antibacterial packaging film used as a packaging film for vacuum packing peeled shrimp, (2) pretreatment peeled shrimp: selecting fresh, peeled shrimp, removing black intestinal threads, washing with tap water and dripping; Addition of table salt in an amount of 0.5% to 0.7%, monosodium glutamate in an amount of 0.6% to 0.8%, protein in an amount of 2% to 3%, baking powder with a quantity of 0, 1% to 0.3% and sugar in an amount of 0.1% to 0.3%, the above addition levels being based on the weight of peeled shrimp, gentle stirring for evenly distributing the spices, adding a starchy flour and stirring until [0014] (3) Inner Vacuum Package: Vacuum packing of peeled prawns pretreated in step (2) with the antibacterial composite packaging film of step (1), (4) Outer package modified atmosphere: placing the peeled shrimp vacuum-packed in step (3) into a modified atmosphere packaging bag or plastic preserving box, filling with a gas mixture by means of a packaging machine modified atmosphere and caulking machine using a nylon / polyethylene composite material as the modified atmosphere packaging material and the gas filling amount is 1 to 2 mL / g. (5) cold storage: refrigerated storage of the packaged product at 1 ° C to 4 ° C. A method for extending the refrigerated storage period peeled conditioned shrimp by keeping fresh with antibacterial active material in combination with fresh atmosphere modified atmosphere according to claim 1, characterized in that it is the vacuum packaging material is an antibacterial composite LDPE material of nanometer zinc oxide and chitosan.
    Method for extending the refrigerated storage period peeled conditioned shrimp by keeping fresh with antibacterial active material in combination with fresh atmosphere under modified atmosphere according to claim 1, characterized in that the gas mixture used in the modified atmosphere packaging of O2 at a concentration of 5% , CO2 with a concentration of 30% to 40%, Kr with a concentration of 20% and N2 with a concentration of 35% to 45% or alternatively from O2 with a concentration of 5%, CO2 with a concentration of 50% up to 60% and Ar at a concentration of 35% to 45%.
    The present invention is advantageously characterized by the following: [0019] (1) An inert gas-based modified-atmosphere refrigerated shrimp preservation system is provided, in which the conventionally-used gas nitrogen is replaced by the inert gas argon or krypton.
    (2) An antibacterial inner vacuum packaging material for keeping peeled prawns in cold storage is provided, that is, a film of nanometer zinc oxide and chitosan is coated on an inner surface of an LDPE sheet.
    (3) A method for extending the refrigerated storage period peeled conditioned shrimp by keeping fresh with antibacterial active material in combination with fresh preservation under a modified atmosphere is provided in which (1) with (2) is combined, so as the inner packaging an antibacterial In the case of refrigerated storage, the refrigerated storage life of high quality, peeled and conditioned shrimp can be extended to at least 20 to 30 days, during which the volatile base nitrogen value (TVB-N) for shelled freshwater shrimps lower than 15 mg / 100 g and for shelled sea shrimps lower than 20 mg / 100 g.
    Specific Embodiments First Embodiment Method of prolonging the refrigerated storage life of peeled conditioned freshwater shrimp by keeping it fresh with antibacterially active material in combination with keeping it fresh under a modified atmosphere.
    Preparation of the antibacterial packaging material: Preparation of a chitosan-glacial acetic acid solution at a concentration of 1.5% (w / v) using 2% glacial acetic acid (w / v), stirring until complete dissolution of chitosan; Adding a 2% polyethylene glycol 400 or glycerin solution (w / v); Adding 0.9% nanometer zinc oxide (w / v) with simultaneous stirring, stirring the solution for 6 hours, sonicating for 30 minutes (20 kHz, 400 W, operating time of 10 s after a pause of 5 s); Cast the film liquid onto an LDPE composite film, roll flat evenly, and dry with an automatic coating and drying machine to obtain an antibacterial composite packaging film. Use the film as a packaging film for the vacuum packaging of peeled shrimp.
    Fresh-keeping treatment: selection of fresh, peeled shrimp, removal of black intestinal threads, washing with tap water and dripping; Addition of table salt in an amount of 0.5% to 0.7%, monosodium glutamate in an amount of 0.6% to 0.8%, protein in an amount of 2% to 3%, baking powder with a quantity of 0, 1% to 0.3% and sugar in an amount of 0.1% to 0.3%, the above addition levels being based on the weight of peeled shrimp, easy stirring for evenly distributing the spices, adding a starchy flour with an amount of 0.6% to 1.0% and stirring until a semi-transparent coat layer is formed on the surface of peeled shrimp; Vacuum packaging of the pretreated shelled shrimp with the antibacterial, air-permeable packaging film; Place the vacuum-packed peeled prawns in a modified atmosphere packaging bag or plastic preserving box, fill with a gas mixture of O2 at 5%, CO2 at 30% to 40%, Kr at 20% and N2 in a proportion of 35% to 45% by means of a modified atmosphere packing and sealing machine using a nylon / polyethylene composite material as the modified atmosphere packaging material and the gas filling amount is 1 to 2 mL / g; Refrigerated storage of packaged product at 1 ° C to 4 ° C. Thus, the storage life of high quality, peeled and conditioned freshwater shrimp can be extended to 20 to 30 days, during which the volatile base nitrogen value (TVB-N) is less than 15 mg / 100 g during the storage period.
    Second Embodiment: A method for extending the refrigerated storage period peeled conditioned sea shrimps by keeping fresh with antibacterial active material in combination with keeping fresh under a modified atmosphere.
    Preparation of Antibacterial Packaging Material: Prepare a chitosan-glacial acetic acid solution at a concentration of 2% (w / v) using 2% glacial acetic acid (w / v), stir until complete dissolution of chitosan; Add a 2% polyethylene glycol 400 or glycerol solution (w / v); Adding 0.8% nanometer zinc oxide (w / v) with simultaneous stirring, stirring the solution for 6 hours, sonicating for 30 minutes (20 kHz, 400 W, operating time of 10 s after a 5 s break); Cast the film liquid onto an LDPE composite film, roll flat evenly, and dry with an automatic coating and drying machine to obtain an antibacterial composite packaging film. Use the film as a packaging film for the vacuum packaging of peeled shrimp.
    Fresh-keeping treatment: selecting fresh, peeled shrimp, removing black intestinal threads, washing with tap water and dripping; Addition of table salt in an amount of 0.5% to 0.7%, monosodium glutamate in an amount of 0.6% to 0.8%, protein in an amount of 2% to 3%, baking powder with a quantity of 0, 1% to 0.3% and sugar in an amount of 0.1% to 0.3%, the above addition levels being based on the weight of peeled shrimp, easy stirring for evenly distributing the spices, adding a starchy flour with an amount of 0.6% to 1.0% and stirring until a semi-transparent coat layer is formed on the surface of peeled shrimp; Vacuum packaging of the pretreated shelled shrimp with the antibacterial, air-permeable packaging film; Place the vacuum-packed peeled shrimp in a modified atmosphere packaging bag or plastic preserving box, fill with a gas mixture of O2 at 5%, CO2 at 50% to 60% and Ar at 35% to 45% % by means of a modified atmosphere packing and sealing machine using a nylon / polyethylene composite material as the modified atmosphere packaging material and the gas filling amount is 1 to 2 mL / g; Refrigerated storage of packaged product at 1 ° C to 4 ° C. Thus, the storage life of high-quality, peeled and conditioned sea shrimp can be extended to 20 to 30 days, during which the volatile base nitrogen value (TVB-N) is less than 25 mg / 100 g during the storage period.
    权利要求:
    Claims (3)
    [1]
    claims
    Anspruch [en] A process for prolonging the refrigerated storage life of peeled conditioned shrimp by keeping it fresh with antibacterial active material in combination with fresh keeping under a modified atmosphere, characterized in that fresh peeled shrimp are used as raw material and following the steps of selecting, washing, draining, wrapping with a paste for conditioning. Subject packaging with an antibacterial packaging film containing nanometer zinc oxide in combination with modified atmosphere packaging and refrigerated storage, comprising in concrete the following steps: Step 1: Preparation of an antibacterial composite packaging film: Preparation of a chitosan glacial acetic acid solution having a chitosan concentration of 1% to 3% using 2% glacial acetic acid, stirring until complete dissolution of chitosan; Adding a polyethylene glycol 400 or glycerin solution; Add nanometer zinc oxide with simultaneous stirring to achieve a polyethylene glycol 400 or glycerine concentration of 1% to 3% and a nanometer zinc oxide concentration of 0.5% to 1%, with the above concentrations based on the mass-to-volume ratio; Stirring the solution for 6 hours, sonicating for 30 minutes under the ultrasonic conditions of 20 kHz and 400 W and an operating time of 10 s after a pause of 5 s; Pouring the obtained film liquid onto an LDPE composite film, rolling flat evenly and drying with an automatic coating and drying machine to obtain an antibacterial composite packaging film used as a packaging film for vacuum packaging peeled shrimp, step 2: peeled pretreatment Shrimp: selecting fresh, peeled shrimp, removing black intestinal threads, washing with tap water and dripping; Addition of table salt in an amount of 0.5% to 0.7%, monosodium glutamate in an amount of 0.6% to 0.8%, protein in an amount of 2% to 3%, baking powder with a quantity of 0, 1% to 0.3% and sugar in an amount of 0.1% to 0.3%, the above addition levels being based on the weight of peeled shrimp, gentle stirring for evenly distributing the spices, adding a starchy flour and stirring until Step 3: Inner Vacuum Packaging: Vacuum packaging of the shelled prawns pretreated in Step 2 with the antibacterial composite packaging film from Step 1, Step 4: Modified atmosphere outer packaging: Loading the vacuum-packed in Step 3 peeled prawns into a modified atmosphere packaging bag or a plastic freshness box, filling with a gas mixture by means of a packaging machine modified atmosphere and caulking using a nylon / polyethylene composite material as the modified atmosphere packaging material and the gas fill amount is 1 to 2 mL / g. Step 5: Cold Storage: Store refrigerated the packaged product at 1 ° C to 4 ° C.
    [2]
    A method according to claim 1, characterized in that the vacuum packaging material is an antibacterial composite LDPE material containing nanometer zinc oxide and chitosan.
    [3]
    A method for extending the refrigerated storage life of peeled conditioned shrimp by keeping it fresh with antibacterial active material in combination with fresh atmosphere modified atmosphere according to claim 1, characterized in that the gas mixture of O 2 used in the modified atmosphere packing has a concentration of 5%, CO2 with a concentration of 30% to 40%, Kr with a concentration of 20% and N2 with a concentration of 35% to 45% or alternatively from O2 with a concentration of 5%, CO2 with a concentration of 50% to 60% % and Ar at a concentration of 35% to 45%.
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    同族专利:
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    CH713367A2|2018-07-31|
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    法律状态:
    2021-08-31| PL| Patent ceased|
    优先权:
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